Chard & Chickpeas

This morning is a cooking extravaganza as I attempt to use up all the vegetables from my veggie box this week. Luckily, it's not too much of a challenge when you have access to an oven, some canned goods, olive oil, and a garlic press! Want something SUPER easy and good for you for that lunch/dinner when you're running around? Prepare these ahead of time, stick them in the fridge, and they will be at your beck and call whenever needed! This is how I survive life as a busy student without spending a bajillion dollars on lunch everyday. I just carry it with me!

Roasted Cauliflower

1 head cauliflower, cut into 1 inch florets
2 tbsp olive oil
2 tsp rosemary, minced
3/4 tsp salt
1/4 tsp white pepper *(I used just regular pepper...who on earth has white pepper readily available in their spice rack?)
1-2 cloves of garlic, minced *(I love garlic a little too much, so I actually used 4 cloves)

Mix cauliflower florets, olive oil, rosemary, salt & white pepper together.  Transfer to a baking pan & arrange in one layer.  In a 450 degrees oven, roast for about 25 minutes stirring occasionally. Once cauliflower begins to lightly brown, mix in the garlic then return pan to the 450 degree oven for 5-10 minutes--- enjoy!

Notes: I lined the roasting pan with non-stick aluminum foil to make clean up easier. Also, my oven turned out to be very hot, so 30 mins total was almost too much cooking time. Just pay attention and when the cauliflower starts to brown, add the garlic, and then cook for another 5 minutes maximum. Unless you have a cold oven. In which case...get a new oven.

Chard & Chickpea Salata 

1 bunch of chard (or any other green really: kale, collard, etc)
1 can of chickpeas, drained and rinsed
1 can of fire roasted diced tomatoes
2 cloves of garlic, minced
1 tsp olive oil

Wash and cut out the stems of the greens and place into a large pot with a bit of water at the base. Steam the greens for about 3 minutes, or until just wilty. Remove from pot and blanche quickly with cold water, then put into a medium bowl. Add the chickpeas and 3-4 Tbsp of the diced tomatoes and toss. Add the garlic and olive oil and toss again. Salt and pepper to taste and serve warm or cold!

Here we go...back to school!

Today was my first day of grad school, and already I. Am. Exhausted. I found the classes interesting and the professors engaging, but it still took 3 cups of coffee, 1 spearmint yerba mate, my daily dose of Ritalin (thank you ADD), and a fair amount of head shaking/arm pinching to keep myself awake through several 2+ hr lectures. I am just so NOT a morning person.

At least on Tuesdays I get to end the afternoon with my beautiful box of organic vegetables =) delivered right to my doorstep courtesy of Boston Organics. This significantly brightens the prospects for my evening. Prior to spending the last 4 months in Africa (where I had little to no control over what I ate), I had read Michael Pollan's In Defense of Food. Say whatever you want about his message, I think it's brilliant.

Eat food. Not too much. Mostly plants.

So that's what I intend to do--along with trying to stay organic (within a student budget), NOT becoming a vegetarian by any means, and cooking for one in my little South End kitchen. Yay for no roommates!

My camera is currently MIA; in my hurry to dodge the potential doom of Hurricane Irene, it remained in my friend's New York apartment under a pile of other things I forgot to pack. Hopefully it will make its triumphant return to Boston soon so I can visually document my food porn, but until then, I will simply share with you the recipes I recently made that are simple, cheap, and wonderfully delicious.

Enjoy, friends!

Thai Basil Eggplant

2 Asian Eggplants
2 tbsp olive oil
1/2 tsp red pepper flakes
2 tbsp soy sauce
2 cloves chopped garlic
1/3 cup fresh basil leaves

Sautee the garlic in olive oil for about 2 minutes. Add eggplant, soy sauce and red pepper flakes and allow to cook for 3 to 5 more minutes.

Add the basil, stirring well, and cook for another minute, or until eggplant is done.

From Jolinda Hacket at About.com

Grilled Coconut Kale

(I don't have a grill, so I "grilled" under my broiler on low instead. I think it probably burnt a little more than it would have otherwise, but it was still delicious. Just pay attention so you don't set the oven on fire! That's a PSA for all my fellow ADD sufferers out there.)

1 bunch kale, ribs discarded, leaves cut into wide strips
1 13.5-ounce can coconut milk
1/2 teaspoon kosher salt
1/2 teaspoon ground cayenne, or more to taste
1/4 teaspon mild paprika
1 tablespoon freshly squeezed lemon juice

Combine all ingredients except kale in a small saucepan. Heat until slightly warm and combined. Combine in a bowl with kale leaves, cover, and refrigerate for at least 4 hours. Remove, then grill on a very, very hot pre-heated grill pan until softened and sizzling.

Adapted from a New York Times Recipe